Ristorante Tosca  December 31st 2017

four-courses:  $95 (beverages, tax and gratuity are additional)

 

APPETIZER

Crudo Trio – Tuna with persimmon vinaigrette, romesco, Asian pear

 Salmon tartare, frisee, dill, horseradish oil

Sliced Hamachi, lime zest, yuzu foam, orange gel, radish

Trevigiana – Radicchio tardivo, mache salad, crispy hen of the woods mushrooms, frico friulano,leek and black truffle dressing

Foie Gras –  Foie gras, guanciale marmalade, house made pan brioche, Cipollini, moscato gelee

Zuppa –  Celery root soup, brown butter, pickled shallots

 

PASTA & RISOTTO

 

Pappardelle – Pappardelle with wild boar ragu, chestnuts, pecorino toscano

Ravioli – Blank ink lobster ravioli, buffalo mozzarella, fennel-ginger puree, lobster sauce

Fettuccine – Fettuccini with black trumpet mushroom ragu, toasted pinenuts, squash puree

Risotto – Risotto with raschera cheese, duck leg confit, brandy and duck juice

 

FISH & MEAT

 

Polipo  – Octopus, lemon-shaved fennel, cauliflower sauce, pistachio pesto, chorizo oil

Guance – Red wine braised veal cheeks, chestnut polenta, gremolata

Filetto –  Pan seared Prime beef tenderloin, melted pecorino, arugula dots,

 brown butter artichokes, red wine sauce

Ippoglosso – Pan seared Alaskan halibut, red pepper coulis, sautéed thyme zucchini

Vegetali del Contadino - Slow roasted carrots and beets, saffron cream, kale chip, balsamic reduction

 

DOLCI

 

Torta al Cioccolato – Warm bittersweet chocolate cake, crème anglaise, raspberry sauce

Tosca’s Tiramisu – Served in a glass, mascarpone cream, coffee-soaked sponge cake and chocolate chips, topped with warm marsala zabaglione

Sorbetti – selection of house made sorbets, served with mixed berries

Crostata del Mele – Rustic tart with caramelized apples, cherries and almonds, served with salted caramel gelato